Co-op bakery staff had a very busy year in 2014, whipping up several new tempting treats that quickly became popular staple items in our bakery cases. If you haven’t yet tried the expanded selection of muffins or brioche (mouthwatering creations both sweet and savory), that is an oversight you might want to correct immediately.

Other edible masterpieces coming from the bakery ovens included custom-made birthday cakes and specialty delights that were as beautiful as they were delicious, including an adorable Thomas the Tank Engine cupcake cake and a stunning winter wonderland scene of chocolate ganache-topped cupcakes with sugared thyme and cranberries and meringue mushrooms. Oh, my!

Co-op bakery staff also made some very special birthday boys and girls happy with treats made to satisfy specific dietary requirements, because everybody deserves a sweet celebration on their birthday.

Vegan, grain free, sugar free, dairy free, paleo—bring your special request to our talented, experienced baking team and they will create something spectacular to meet your needs.

In February, keep an eye out for decadent specialties to woo your sweetheart on Valentine’s Day, including Hearts of Darkness, Bleeding Hearts, Truffles, and I Heart You and Chocolate cakes.

Each and every cookie, cupcake, jalapeno feta brioche, pumpkin cloud cake, and chocolate caramel cream pie—from the simply sublime to the dazzlingly divine—was made from scratch in our kitchen using the highest quality, non-GMO, and organic ingredients we can affordably source. You’ll never find any artificial colors, antibiotics, or hormones in any of our bakery goods.

Just imagine what the Co-op bakers will be able to accomplish when they move into their sleek new bakery production facility in the new Co-op Connections Building!

The new bakery kitchen will be 1,300 square feet, about three times the size of the bakery’s current work space. And we’ll be adding some long-wished-for new equipment including ovens that adjust for humidity and a steam kettle (which is basically a giant bain marie or double boiler) for making custards and other recipes that require a gentle heat.

Once the bakery is settled into its own space, it will also make the rigorous cleaning process prior to the gluten-free bake more efficient.

Oh, and windows! The Cordata kitchens are lovely, but sort of lacking in the window department. Downtown, passers-by will be able to peek behind the scenes and see bakery staff at work through the large windows along Holly Street that will also bring some welcome natural light into the bakery work space.

Until then, you’ll just have to be satisfied with eating the delicious goodies that result from the magic (and heartfelt work) that goes on behind the Co-op bakery kitchen doors.